Soup Instructions:

Heat the oil and butter in a large soup pot over medium. When melted, add the garlic and onion. Saute until translucent, but not browned. Add all the other ingredients and bring to a boil. Cook on low for at least 30 minutes, but you can let it simmer for over an hour. After 30 minutes, put half the soup in your food processor, and blend until smooth. (I say half, because I like the larger chunks of tomato in my soup, put it all in if you like it to be completely smooth). Return to pot and serve.

Spicy Grilled Chicken Ingredients:

2 lbs chicken breast tenderloins

juice of 1 lemon

1 tbs paprika

1 tbs olive oil

1 tbs tabasco

3 cloves garlic, minced

1/2 tsp black pepper

1 tsp red chili flakes

1/2 tsp salt

Combine all marinade ingredients, and pour into a gallon sized ziplock bag, over the chicken. Marinate at room temperature for an hour, or up to 12 hours in the fridge. Grill over medium heat, about 5 minutes on each side, or until no longer pink.

I served this along with a simple green salad. A really nice light meal with a lot of kick to it.

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